Description
This Chicken Fajita Casserole is a flavorful and easy-to-make dish that combines the essence of fajitas in a comforting casserole form. Tender chicken strips, colorful bell peppers, and onions are baked with creamy cheeses and zesty seasonings for a delicious meal.
Ingredients
Scale
Chicken Fajita Mix:
- 1 pound boneless skinless chicken breasts (sliced into thin strips)
- 3 bell peppers (red, yellow, and green, sliced)
- 1 small red onion (sliced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup salsa
- Chopped cilantro for garnish
Instructions
- Preheat oven: Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Prepare chicken and veggies: In a large bowl, toss chicken, bell peppers, onion, olive oil, and seasonings. Spread in baking dish.
- Mix sour cream and salsa: In a separate bowl, combine sour cream (or yogurt) with salsa. Spread over chicken mixture.
- Add cheeses: Top with cheddar and Monterey Jack cheeses.
- Bake: Bake for 25–30 minutes until chicken is cooked and cheese is bubbly.
- Rest and garnish: Let casserole rest for 5 minutes before serving. Garnish with cilantro.
Notes
- Serve over rice, cauliflower rice, or with warm tortillas.
- You can prepare this dish ahead and refrigerate until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
